SaveSunday Pot Roast
Deeply seared chuck, red wine, rosemary, and a silky gravy built from the braising liquid. The house smells like Sunday.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $28.00 · $4.67/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 4 lb beef chuck roast (tied with twine)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp neutral oil
- 2 large yellow onions (thick-sliced)
- 1 lb carrots (2-inch chunks)
- 1 1/2 lb Yukon Gold potatoes (quartered)
- 6 cloves garlic (smashed)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 1/2 cup dry red wine (Cabernet or Syrah)
- 3 cup beef stock
- 2 tbsp Worcestershire sauce
- 3 sprig fresh rosemary
- 6 sprig fresh thyme
- 2 piece bay leaves
- 1 tbsp red wine vinegar (for finishing)
Instructions
- 1
Salt the roast 24 hours ahead if possible, uncovered in the fridge — dry-brining is the single biggest flavor upgrade.
The surface dries, the salt penetrates, the sear transforms.
- 2
Preheat oven to 300°F. Pat roast bone-dry, season with pepper. Heat oil in a Dutch oven over high until shimmering. Sear roast 4 minutes per side, all sides, until mahogany.
Don't move it. A real crust forms only when left alone.
- 3
Remove roast. Reduce heat to medium. Add onions and garlic, cook 5 minutes. Add tomato paste, cook 2 minutes until brick-red.
Toasting tomato paste caramelizes sugars — huge flavor.
- 4
Sprinkle flour over, stir 1 minute. Pour in wine, scraping the fond. Reduce by half, 3 minutes.
- 5
Add stock, Worcestershire, rosemary, thyme, bay. Return roast, liquid should come halfway up. Cover and braise in oven 2 hours.
- 6
Add carrots and potatoes, tucking around roast. Braise 60-75 more minutes until beef shreds with a fork (internal 200°F for collagen breakdown).
- 7
Transfer roast and vegetables to a platter, tent loosely. Skim fat off braising liquid. Reduce over medium-high 5 minutes until it coats a spoon. Stir in vinegar off-heat.
The vinegar wakes up the gravy. Taste before and after — you'll be a convert.
- 8
Slice roast against the grain (or pull). Spoon gravy over meat and vegetables.
Pairs With
Same wine you cooked with
Peppery, earthy — made for slow-braised beef.
Newcastle or Bell's Best Brown
Nutty malt mirrors the deep sear.
Fever-Tree or homemade
Fruit acid cuts the richness.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Tie the roast — it keeps the shape and ensures even cooking.
- •200°F internal, not 165°F. Collagen needs that temperature to melt into gelatin.
- •Day-old pot roast is even better. Flavors marry overnight.
Substitutions
- chuck roast → brisket or bottom round
- red wine → extra stock + 2 tbsp balsamic
- Yukon Gold → red potatoes or parsnips
Leftovers
Refrigerate 4 days or freeze 3 months. Reheat covered at 325°F with splash of stock.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
